Maialino's Olive Oil Cake
Author Notes: Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy -- there aren't even egg whites to whip and fold, or butter to cream -- but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City. Maialino also serves it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. —Genius Recipes
Makes a 9-inch round cake
-
2
cups all-purpose flour
-
1 3/4
cups sugar
-
1 1/2
teaspoons kosher salt
-
1/2
teaspoon baking soda
-
1/2
teaspoon baking powder
-
1 1/3
cups extra-virgin olive oil
-
1 1/4
cups whole milk
-
3
large eggs
-
1 1/2
tablespoons grated orange zest
-
1/4
cup fresh orange juice
-
1/4
cup Grand Marnier
- Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
- This recipe is a Community Pick!
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Showing out of comments
10 days ago Tracy
Oh my I must try this cake.... I only have port and praline liqueur in the house so I’m going to have to choose one over the other .....choices, choices
2 months ago Mary
Can you use almond milk in place of the whole milk?
2 months ago A G
I imagine that it would work fine, the cake may be slightly lighter in color when done due to lower protein content.
3 months ago A G
This is such a great recipe on its own and as a base with some tweaking. It's simple and consistent. Both the texture and taste are perfect. I've added citrus zest and herbes de provençe to the cake and served it with lavender whipped cream. I've also put rosemary in the batter and topped the cake with toasted pine nuts, rosemary sprigs, and granulated sugar as a nod to Nancy Silverton's recipe in Mozza at Home. It's an incredible combination. Next I'd like to try using thyme and lemon juice in the recipe - we'll see how that turns out!
8 months ago MJ
Has anyone baked this in a loaf pan? I was thinking it would make nice slices for toasting for breakfast.
3 months ago A G
Yep! And it turned out wonderfully. I can't stop making it that way.
2 months ago CB Owens
Did you use a 9" x 5" loaf pan, no adjustments? Thanks for the info!
2 months ago MJ
Yes AG, inquiring minds would like to know...9" x 5" loaf pan? Thanks for your help.
2 months ago A G
Yes, a 9x5" loaf pan with no adjustments. It usually takes about 75 minutes to bake
9 months ago namrata gupta
Hi Everyone, what would be a good substitute for the Grand Marnier. We're an alcohol free household. More orange juice? Or additional water?
9 months ago Julie Howard
I've found this alcohol substitution chart to be pretty effective. I don't know whether it tastes the same, since we're alcohol-free, too. But I always like the result. http://www.gourmetsleuth...
9 months ago Paloma Cabero
This recipe is pretty similar to a typical cake in my region, Valencia, at the Mediterranean coast, called "coca de llanda"(cake in a tin), because it is always made into a square tin mould. Yummy! Delicious with horchata
9 months ago ebbys mama
Yes. So very tasty. The cake you speak of would be the best version for someone wanting to avoid the alcohol in this recipe.
9 months ago Margot Mustich
Has anyone tried making this cake with almond milk, or another non-dairy liquid?
9 months ago Rprp
soy milk...it has a fat content not too different from milk. Also, non dairy creamer (I know, I know....chemical hell, but it works. You can reconstitute the non-dairy powder.) I never have whole milk, plus i'm always looking for non-dairy deserts)
9 months ago Rprp
correction: soy milk has half the fat of whole cow's milk, but it works well anyway.
9 months ago Ami
Yes. I have made it with almond milk, cashew milk, and . . . wait for it . . . Water! They all came out fine. Cows milk made the cake rise the best, but cakes with other liquids were perfectly fine. Alternative milk like almond milk is pretty much water. So the difference between alternative milk and water when making this cake is much smaller (I'd say negligible) than that of between cows milk and alternative milk.
9 months ago Maureen Puddicombe
Any suggestions how to adjust for altitude? I live at 6,000 ft! Thanks
9 months ago Suzanne Sarah Forsberg
At greater than 6,000 ft., I did not need to adjust anything but the cooking time ... about 15 to 20 mins. longer. When it gets a good crack and a bamboo skewer comes out clean. I've found this recipe perfect for altitude, as it's very moist and holds it's moistness for a good amount of time. As you can imagine, that's gone over great 'round these parts.
10 months ago Judy
Is there a way to make this the day before serving and still keep the crunchy top?
10 months ago Lindsay Frucci
Yes! Just don't cover it. Works like a charm and it definitely doesn't get stale. If I don't serve it all at dinner, I cover only the cut side and it keeps perfectly. If you feel more comfortable you could certainly refrig it overnight, but make sure you bring it out in plenty of time to come back to room temp. I'm not sure it would be as good cold...
10 months ago Judy
Thank you!!
10 months ago paramount
This cake is perfection. There I said it💎🥂🖖🏻
11 months ago Pía Añazco
If you don´t have a grand marnier, whitch other liquor can you use? Thnx
Pía, from Chile.
11 months ago Melissa Gordon
Hi Pía! You van use any citrus flavored liqueur, like Cointreau, Limoncello, or even a little Pisco with lemon or orange juice would work! Experiment with what you have locally, this cake adapts to other flavors well...even cinnamon and vanilla for fall and winter!
11 months ago Melissa Gordon
Hi Pía! You van use any citrus flavored liqueur, like Cointreau, Limoncello, or even a little Pisco with lemon or orange juice would work! Experiment with what you have locally, this cake adapts to other flavors well...even cinnamon and vanilla for fall and winter!
11 months ago Pía Añazco
haha yes, we have a lot of Pisco here, i think it will work, thank's for answering so quickly! :)
11 months ago Tracie Thomas
Cointreau works great!
11 months ago Susan Smeltzer
Second attempt was much better! Used the corn meal sub mentioned here and baked for 80 minutes, until the cake pulled away from the edge of the pan. Instaread thermometer made it up to 197F. Toothpick test was a massive failure the first time around, so didn't rely on that this time. This time it's perfect! Mixed some leftover orange juice and honey into some plain Greek yogurt and served it alongside. YUM!
12 months ago Susan Smeltzer
I'm baking this cake for the first time tonight, and when I looked in the window 25 minutes in, I realized I'd put the baking rack in crooked! I have a slanted cake! :P
12 months ago Susan Smeltzer
Ok, I need some advice - I checked the cake at 50 minutes, and used a toothpick to test it, which came out clean. I tried two more fresh toothpicks just to be sure since it wasn't an hour, and they came out clean too. I took it out, let it cool for 30", and it was not even set in the middle. How are you testing yours for doneness? :( The outside edge tastes great.
6 months ago stefanie
This is a really late comment, but another common way to test if a cake is done is to push on the middle and see if it springs back. If a your fingers leave a slight indentation, the middle is most likely not done.
12 months ago sheila
I make these as muffins and frost with mascarpone frosting. It's my most requested recipe. A very special adult dessert.
12 months ago soo
how long do you bake them as muffins? and can you share your mascarpone frosting recipe? thx!
12 months ago sheila
Happy to share: I bake them at 350 and usually for 18 minutes but start checking them at 15. They should be golden on top and toothpick comes out dry. For the Mascarpone frosting: whip one cup heavy cream to whipped cream, add 8 oz mascarpone and 1/2 cup confectioners sugar. ENJOY!
9 months ago Jaye Bee
Sheila, do you use paper liners for your muffins? Thanks for any feedback.
9 months ago sheila
Hi Jayne Bee, yes I use the liners that are the unbleached and non dyed ones. The batter is very wet and any other kind would bleed into the batter. Enjoy baking these.
9 months ago Lindsay Frucci
Hi Sheila, can you tell me how many muffins you get from this recipe? Thanks!!
9 months ago sheila
Hi Lindsay, don't hold me to the exact number but it's usually about 18.
9 months ago Lindsay Frucci
Thank you!! :-)
3 months ago soo
thank you sheila for sharing the baking time and frosting recipe! last time i made this cake it took over an hour, so it's much easier and faster to bake as muffins! i like to call them mini-cakes :)
3 months ago sheila
:) Let me know how they turn out!
12 months ago Suzanne Sarah Forsberg
I substituted blood orange olive oil, and orange juice instead of milk. The results were phenomenal!
about 1 year ago mary
I made this cake, and I like it, except that for me was to oily. Next time I will reduce it to 3/4 cup. I think it will be enough ! Thanks fro sharing.
about 1 year ago soo
does this cake freeze well? I guess I could try it and see.... thanks for the comments about emulsifying the eggs w oil- seems to make sense- will bake this tonight.
about 1 year ago (]Celia[)
It freezes beautifully. I love making it into muffins, which I freeze and break out for breakfasts when the family is having a little trouble getting motivated in the am.
about 1 year ago soo
great! how long do you bake the muffins?
about 1 year ago (]Celia[)
I wish I could remember exactly. I think it's about 20 mins, but I set the timer for 12 mins and check frequently after.
12 months ago soo
thanks! the last time i made this cake, it took about an hour and a half - an hour and 40 mins to bake! so it would be great to bake it in a shorter amount of time! :)
about 1 year ago (]Celia[)
Any suggestions on how to make this with meyer lemons instead of oranges and still have the lemon flavor come through?
about 1 year ago Lindsay Frucci
Substitute meyer lemon juice and zest for the orange juice/zest and limoncello for the Grand Marnier or Cointreau? Since meyer lemons have a sweetness to them, I think that would work. Always wanted to try this with lemon. Let us know how it works out!
about 1 year ago WinterGal
i always make mine with lemons and limoncello, as lindsay suggested, since i don't care for the orange flavor. it's fabulous! good luck and enjoy! for something extra special.... lavender flowers in the batter!
about 1 year ago Lindsay Frucci
I've made this cake many, many times with a couple of changes I found in the comments. I substitute half the four with a scant cup of cornmeal (Thank you Lynn Wainess for the suggestion - it makes a huge difference!), I use Fillippo Berio Light Olive Oil (found in most grocery stores), I whisk the eggs with the olive oil to emulsify before adding the other liquid ingredients and bake in a 9" springform pan for 1 hour. It comes out absolutely perfect every time. I serve it with lightly whipped cream and fresh raspberries and I have never served it without someone asking for the recipe! Finally, if there are leftovers, I cover only the cut side and leave it out on the counter (never lasts more than a day). The top stays wonderfully crunchy that way!
about 1 year ago Diana Sedita
This cake is amazing! I followed the recipe exactly, except I used regular olive oil (not extra virgin). It was moist on the inside and had a wonderful crunch on the outside. I served this with marscapone whipped cream on the side, which was a perfect compliment (that recipe can be found on Food52 too). It was a big hit with the family!
over 1 year ago cara592
I really dislike grand marnier and orange juice in desserts. Is there a substitution for these? I can see amaretto or frangelico for the liquor. But what about the OJ? I imagine the acidity is important with all that olive oil
over 1 year ago WinterGal
i used lemoncello which was fabulous! just a nice lemon flavor and the alcohol baked out. i really think you need a strong liquor to balance the olive oil. good luck!
over 1 year ago Modhu Sen
I made this cake with half the ingredients and a little less sugar. It was too liquidy batter so added almond meal. Came out delicious and soft not dense. Best cake that I have ever baked.
over 1 year ago Renate
I made this cake today and reduced the sugar level to taste. It came out quite dense, as expected, but very fragrant and full of delicious flavour. Next time I will try to reduce the amount of oil to one cup instead. I also used virgin Greek olive oil, with Portuguese porto (I didn't have grand marnier) which complimented very well. Next time I intend to prepare it with Sicilian olive oil and some Arancello di Sicilia. Perhaps a splash of orange blossom water. The cake is lovely, simple, delicious and crunchy. Though it wouldn't be nearly as good without the crunchiness.
over 1 year ago Renate
Ok, there is a reason for it being as oily.... I made it again, with a 1/4 cup less olive oil, and it wasn't half as good as the original recipe!!
over 1 year ago Mariko Munro
Can this cake be made a day ahead? Served at a party the following day? Or is it best day of?
over 1 year ago WinterGal
yes, the cake will keep for several days. the crispiness of the "outside" will be lost when covered, but that's it. be sure to bake until golden! this is an awesome cake for company to enjoy!
over 1 year ago Mariko Munro
thank you!!!
over 1 year ago Marghet
I made this the night before a party, and it turned out great. I just put the cake in the refrigerator until i wanted to frost it. Was delicious the day after as well.
over 1 year ago Beth Kohl
I am considering reducing the oil and adding some honey to make a honey cake for Rosh Hashanah. Has anybody else tried this?
over 1 year ago brenda V
Yes, i just baked it today. I used 1/3 c white sugar, 1/3 c muscovado and 1/3 c honey and reduced the oil to 1 cup. It turned out pudding like consistency but just perfect for me...with crackling top still.
over 1 year ago brenda V
Also grand marnier is too expensive so i replaced it with the local triple sec.
over 1 year ago Diapotpie
This cake has delicious flavor. It produced a dense, closely textured cake that took nearly an hour and a half in a 9" springform pan to bake. I reduced the sugar considerably, to taste. Next time I would also reduce the oil, as I also found it too oily for my taste.
over 1 year ago Renate
agree!
over 1 year ago NZ
Any idea about the nutritional information
over 1 year ago Donna Hayes
High in sugars, and fats. Live a little. A little slice of cake once in a while is good for your spirits! Especially olive oil cake. But be sure a use good olive oil, not that stuff they sell in the grocery stores 😖
over 1 year ago NZ
A person after my own heart
over 1 year ago Marghet
I got RAVE reviews for this cake! I baked it in a 10in springform pan and found it baked wonderfully. I served it with a ricotta whipped frosting and plums, but I would love to use a honey and apple (and ricotta or mascarpone whipped frosting). I think adding a little bit of ginger in the fall as opposed to the zest might add some nice heat. I also ended up doing a few things to the olive oil cake:
1) I separated the egg yokes and whites. Then I emulsified the egg yokes and oil before adding any of the wet ingredients.
2) I put foil on the olive oil cake about half way through and took it off when it had about 10-15 minutes left to bake. I found this produced a nice golden color as opposed to the much darker color and dryer crust it was getting in my oven without foil.
over 1 year ago Kim Mingledorff Stebbins
I have made this 3 times since Christmas and have given the recipe to friends and family. I LOVE this cake. The oven I used the first 2 times required a good hour to bake. The 3rd time was in a new house with new oven and it was done in 45 minutes. It's important to use a cake tester or long toothpick to check for doneness. I have used Petron orange liquor, which was good, but nothing beats Grand Marnier. I served it at brunch with berries macerated in 25 yr balsamic and a little sugar, along with mascarpone whipped cream (with a glug of Grand Marnier added) and champagne cocktails. It was the perfect dessert.
over 1 year ago kathleen gardner
I substituted orange olive oil for the virgin olive oil and it was delicious! It didn't need any glaze due to deep orange flavor and it's moistness!
over 1 year ago Ticketytwo
Omg. Such a great idea. I just ordered some orange olive oil on Amazon. This cake is delicious with plain olive oil so this will make it even better. I never use glaze, it doesn't need it.
over 1 year ago Donna Hayes
I've done it with a bergamot olive oil as well, delicious!
9 months ago Bianca
This makes me want to sub earl grey tea for grand marnier. Hmmm....
almost 2 years ago Lori
Can I freeze this cake? I wondered because of the comments about the oil settling to the bottom.
almost 2 years ago Lori
Also wonder about refrigeration
about 2 years ago pattyrat
I made this cake for the first time yesterday, for Easter dinner with the family. I read many of the comments about altering the recipe. I usually try the recipe as written first before making alternations on the next try. I did that with this cake with one exception - I did cut the sugar in half, which I do frequently when following baking recipes. I loved the cake. Some may consider it "oily", but I see it as dense and rich. I may try it with less oil next time just to see the difference - but I enjoyed the texture and flavor. The orange flavor is very subtle. I also topped the cake with a mascarpone buttercream as suggested (and a little more orange zest) - 4 oz. unsalted butter, 4 oz. cream cheese, 1 cup powdered sugar, 4 oz. mascarpone, 1/2 tsp. vanilla and pinch of salt (was more than enough to top the cake).
about 2 years ago Atelier Allison
I made this cake yesterday for my Easter brunch dessert (served with fresh berries and Mascarpone cream). It is SO GOOD! Run, don't walk to your kitchen and bake one tonight. You probably have everything you need already. Trust. I baked mine in a springform tube pan and it is perfect. If you do the same, start checking it about ten minutes earlier than recipe suggests. Thank you Maialino for sharing.
about 2 years ago Yabbadoo
Another tip. You can make a glaze topping by combining a a little bit of orange juice to powdered sugar. Pour over the warm cake and let the cake cool. Another variation is to add some orange zest. When my friend had her first bite she said it was like biting into a fresh orange. I was very pleased I was able to transform pantry ingredients into a wonderful treat.
about 2 years ago Yabbadoo
I made cup cakes from this recipe this weekend with a mixture of neighborhood oranges. I cut the olive oil, sugar and salt in half. I started the wet ingredients by separating the eggs, beat the eggs yolks with the oil and then beating in one at a time the egg whites, orange juice, 2% milk and liquor. Emulsifying the yolks with the oil cuts down on the oiliness and gives it a nice blended light and soft texture (Thanks Alton Brown for teaching me this technique). The cook time was 30 minutes. I've made orange cakes before and now this is my family's new favorite.
almost 2 years ago Elizabeth
I used your technique and it really worked! The second batch were a bit oiler - I think it must have broken a bit from sitting out so long - but the first batch was beautifully light and fluffy. Thank you!
about 2 years ago Monica
I usually love olive oil cake, but this recipe is too oily for my taste. When I press down on a slice with a fork, oil oozes out of it. Apart from that, the cake is very moist, the flavor is nice, and the outer crust is deliciously caramelized. If I were to attempt this cake again I would halve the olive oil.
about 2 years ago Gleba
Loved the taste, but found it a bit too oily. Next time I'll put more milk and less oil.
about 2 years ago ItsBrooksie
I die over this recipe. I'm an orange fiend and the slight orange flavor is perfect. But more importantly -- the texture of this cake is so amazing. I'm not sure I'll ever go back to baking cakes without olive oil! I think it tastes best cold, so I keep it in the refrigerator after I have that first warm slice.
Question though -- anyone else have a problem with the middle still being slightly gooey while they outside is clearly done? Can I adjust the cooking time and temperature to remedy this?
about 2 years ago WinterGal
a gooey center is usually a sign of underbaking. everybody's ovens run a little differently in temp, like it or not. is your cake a nice dark golden brown and did you test the center for doneness? the deep, rich color can frighten some causing them to pull the cake out early. anyone have other thoughts?
about 2 years ago jakestavis
how would you adjust the bake time for muffins??
about 2 years ago JohnL
Muffin adaptation just went up on davidlebovitz.com. Haven't made this cake in at least a year or so--time to throw one together. I'll either make this one or the recipe devised by Cat Cora (Olive Oil Cake: Ladi Tourta) made with ground almonds. Both are excellent recipes.
about 2 years ago Ross Knodel
Every time i bake this recipe the cake is incredibly moist but always comes out denser than I'd like. Should i use a different ratio of baking soda/baking powder? I've tried mixing the batter until just mixed. I'd say I've used this recipe about 4 or 5 times, HEELLLLLP
about 2 years ago Ross Knodel
Have also tried to use a chocolate glaze and am thinking of mixing in some chocolate dipped orange rinds next time. Any thought?
about 2 years ago Laura415
If you used the recipe as written then the acid in the orange juice should have been enough to activate the baking soda and help the cake rise. Because of the hand mixing instructions very little air is getting whipped into the batter. You could also try varying your method using a mixer and whipping the eggs and sugar together until it becomes lighter in color and thicker. That might help your rise or you could take an extreme route and just whip the egg whites until fluffy and fold in gently to lighten the batter with air. A chocolate glaze sounds good. I was thinking a little marmalade in a glaze would be nice.
over 2 years ago Juliet
Dynamite. Didn't have any Grand Marnier so I doubled the OJ and zest and added a little vanilla. No harm done. Really, really tasty.
about 2 years ago Ham
Juliet, thanks for adding this comment! I ended up in the same pickle, used your advice, and the cake turned out perfectly delicious. It ended up baking for closer to 1:20 in total.
over 2 years ago betty888
I love olive oil cakes and made a gluten free version of this this week. Easy and delicious. I used Cup4Cup brand flour, and kept the rest of the recipe the same. I topped it with slightly sweetened whipped cream, and some toasted sliced almonds. Everyone loved it. A keeper for sure.
over 2 years ago Mrs. mck
If anyone made this with almond milk, can you specify if you used unsweetened almond, unsweetened vanilla? And, what were your measurements - same as for the milk in the original recipe?
over 2 years ago Ceecee
I use unsweetened vanilla and with the same measurement as the orig recipe
over 2 years ago Ami
I've made it with unsweetened almond milk. The same amount. I've also made it with flaxseed milk. The same amount as well. I remember it not rising as much as using whole milk, but still tasted the same.
over 2 years ago Chef Devaux
I would add a nice glazing on this cake, make it even better :)
over 2 years ago Fabiola Flores
Love it! I just found this cake recipe 4 weeks ago and I have made it 4 times. My family loves it. My daughter is allergic to dairy so I used almond milk instead and it was fantastic. I am making two of them right now to share on Turkey Day! (ps I have no idea what it takes like with whole milk, but I sure is is just as good!)
over 2 years ago Melissa Gordon
Just made this! Used honey liqueur and tangerines, and added a cinnamon orange glaze, fantastic!
over 2 years ago Trinidad Peña
I liked this, but didn't LOVE it. I was disappointed that it lost it's crackle, after the first day.
over 2 years ago Kate
I toasted it a little bit on subsequent days and thought that worked really well
over 2 years ago kitchenista
Has anyone considered infusing the olive oil with an herb? I'm considering making rosemary olive oil to use in this recipe.
over 2 years ago Ami
I have put chopped rosemary into the cake directly, and it was amazing! I thought the Rosemary buts might interfere with the texture, but it didn't. Infusing the olive oil with rosemary sounds wonderful!
over 2 years ago Ralph
I've used Lemon Olive Oil to make this cake which goes quite well
over 2 years ago RB
This was just "earthy" and richly moist! Simply good!
over 2 years ago Beth Kohl
I've only ever made this the day we want to eat it. Well, we want to eat this cake everyday, but you understand. However, I am heading to a lake cottage with limited kitchen space and would love to bake it today, Tuesday, before leaving my kitchen and well-stocked pantry. Problem is, we wouldn't be eating it until Friday. Three day wait…..thoughts?
over 2 years ago WinterGal
should be fine; mine has lasted even longer! I know, crazy! the liquor helps keep the cake moist and fresh. just be sure you have a really good air tight container. even storing in the fridge is great if there is room. enjoy!
over 2 years ago Erika Mayo
This was an incredibly easy and yet delightful dessert! Perfect for dinner parties. It also held up beautifully—we ate leftovers for a week and it was nearly perfect each time. I sifted some confectioners sugar on top for serving, and would increase the zest by half next time for a little more sweetness.
almost 3 years ago Joseph Hernandez
So easy, quick and painless, this cake makes me think I'm maybe, just maybe, ok at baking. Definitely adding to my weekend recipe rotation.
almost 3 years ago Lynn Wainess
I substituted a scant cup of corn meal for 1 cup flour and it was fabulous. A little crunchy, nice texture. Not too sweet. Definitely will make this again.
almost 3 years ago JJMagic
Simple, moist and excellent! Has anyone seen or tried a chocolate version of this recipe?
almost 3 years ago daisybrain
I did a chocolate one where I added 1 cup of cocoa powder and reduced the flour by 1/2 cup. It was delicious.
almost 3 years ago Ceecee
I love this cake so much I try to find the time to make it once a month. I make it as a layer with the following ingredient (which is from another favorite cake of mine, Pineapple Curd & Cream Cheese Frosting with Coconut Topping). Pineapple Coconut Cake can also be found on food52. I use the original Maialino's Olive Oil Cake receipt dividing the batter into two cakes then use the pineapple filling and the cream cheese frosting finishing off with coconut topping. Its delicious!
almost 3 years ago Anna
I followed the recipe exactly, except for the cooking time - I altered the suggested 60 minutes to 75 minutes. The cake was moist, dense, and delicious. It freezes very well.
almost 3 years ago kimlikestoeat
i've+made+this+cake+many+many+times,+with+always+great+results,+rave+reviews+and+recipe+shares.+++
depending+on+what+i+have+on+hand,+i've+made+it+with+homemade+cashew+milk,+subbed+orange+juice+for+all+the+grand+marnier,+left+out+(or+used+way+more)+zest,+and+used+a+cast+iron+pan,+glass+pie+dish+and+a+springform+with+all+great+results.+(latter+two+with+parchment+paper+circles+to+line+the+pans+helped+immensely+to+release+the+cake;+when+using+cast+iron+you've+just+got+to+be+patient+and+let+it+cool+completely).+++
with+my+oven+i've+had+to+bake+it+for+90mins+with+a+still+very+moist+textured+outcome;+only+once+baking+it+in+a+friend's+oven+could+it+have+needed+less+time.++BUT,+it+still+came+out+delicious,+just+with+more+of+a+crunchy+crust+(which+i+like!).++to+speed+up+baking,+one+time+i+divided+the+batter+into+2+pans+and+made+it+a+layered+cake+with+blood+orange+++cardamom+cream+cheese+frosting.++i+think+the+cake+tastes+better+on+its+own,+personally+:)
i+think+so+long+as+you+start+checking+the+doneness+at+60-75mins+when+you're+using+a+new+oven+and+subbing+like+for+like,+it's+a+fail-proof+winner.+++with+the+easiest+cleanup+too:+2+bowls,+1+whisk+and+1+spoon+and+a+baking+vessel,+and+not+a+nightmare+to+clean+up.
yum+and+thanks!!
about 3 years ago Ticketytwo
You might have gone wrong substituting marmalade for grand marnier. I always use extra orange zest. A bit of mixed essence, a pinch of cardamom powder and extra grand marnier. It makes the cake more flavorful.
about 3 years ago Geni
This was a big disappointment. In the cake's defense, it was baking as we sat down to a family dinner so it really didn't have time to cool sufficiently before I cut it for desert. Out first impression was a resounding "dense and oily"! Eventually, we got to the flavor which was actually quite good. Today, I tried it again and, again, found it extremely dense and oily with the light orange flavor being it's only redeeming quality. I used a 9" springform pan and subbed orange marmalade for the Grand Marmalade because I was out. I have another olive oil cake recipe that is better so won't make this again.
about 3 years ago WinterGal
I agree, marmalade is not a good substitute for grand marnier. also, if the cake is oily and your measurements were correct, you might not have baked it long enough. some become frightened of the gorgeous browning while baking and pull out too soon. sorry this didn't work for you.
about 3 years ago PreyeUboh
I think the problem is from the marmalade instead of Marnier (orange liquor ) the recipe calls for. I made this cake more than ten times and every time it turned out great. I reduced the sugar On some occassions, and once or twice when I was out of orange liquor I subbed with orange juice.
almost 3 years ago sophie
I agree that this olive oil cake is not the best. I don't think it's the marmalade, as it doesn't add any more liquid than GM would. It's just a dense and oily cake relative to other olive oil cake recipes out there, period. The recipe I use and love uses less oil yet still is very moist with a fragrant olive oil flavor.
almost 3 years ago Laurie
I'm with Sophie on this one; there's too much oil and too much sugar (GM adds sugar, too!) . Dorie Greenspan has a lovely compact olive oil + yogurt loaf cake recipe that only uses 1/2 cup of oil, but is extremely moist and satisfying.
about 3 years ago Andy
I just made this cake for a dinner party this evening and it tastes like nothing.
about 3 years ago Jodi magee
any way to make this without dairy? can i make it with almond milk for instance? thanks
over 2 years ago Fabiola Flores
Yes, I have made this cake with almond milk. I do not know what it tastes like with whole milk. It was absolutely delicious.
about 3 years ago dillybug
Sends me back to my days in Europe when my host family use to make something similar to this. Absolutely divine.
about 3 years ago petitbleu
I may have already commented on this recipe, but it is amazing. I have made it several times now, and everyone always loves it. I even get rave reviews from people who are self-described dessert haters. I always use yogurt instead of milk because we don't often have milk on hand, but we always have yogurt. I could also imagine using ricotta. This cake is absolutely perfect, though. It goes with pretty much any fruit in season, so I serve it with either fresh, unadulterated fruit or a compote or jam and maybe a little barely sweetened whipped cream. I don't often feel like "genius" really applies to a lot of recipes, but it does here. A million thanks to the chef or pastry chef who created this recipe!
about 3 years ago Jules Galette
do you just use plain yogurt? and how much?
about 3 years ago MaryFrancesCooks
Isn't olive oil cake just FANTASTIC!? I made an orange glazed one a while back with Harmonian olive oil that was a big hit (http://bit.ly/1vHJchG). However as a New Yorker I'll have to do my duty and check out this Maialino place, because this cake looks wonderful!
about 3 years ago Murielle Banackissa
This cake was absolutely divine! I will be remaking it in the future; everyone loved it! Thank you for sharing!
over 3 years ago Wen
If I made this as muffins, how long would it need to bake?
over 3 years ago Ami
I baked this as miniature muffins (about 1.5 inches diameter on the bottom, 2 inches diameter top, and maybe 2 inches high), and it took about 12 minutes. I baked for 8 minutes at 350F at first, and then checked every minute after that. The shape was more even when I baked them at 300F. When the temperature was at 350F, they rose too fast at first and became kind of tilted pointy top. When the temperature was lower, the top rose evenly in a dome shape. They were as delicious as the big cake!
over 3 years ago Elaine Ho
Literally perfect.
over 3 years ago radhika
Is there a way I can add a picture in the comments section? This came out so beautiful and like the article quoted, this was so fragile and the moistest cake EVER! Thanks for the lovely recipe!
over 3 years ago Lynn McKenzie
I just made it and it's fantastic! Delicious! I even put a orange zest glaze on one of the cakes.
over 3 years ago radhika
Thank you Ann. Can't wait to try this!
over 3 years ago Ann
I think you should be fine with the OJ.
over 3 years ago radhika
Can I subsitute Grand Marnier with orange juice? Not many are comfortable consuming alcohol in a cake, at least my family members. Let me know your thoughts how it will turn out if I do so. Thanks much!
over 3 years ago daisybrain
This has been a very versatile recipe. My son likes it with lemon rather than orange flavoring and I have substituted 1 cup of the flour for cocoa powder with terrific results.
over 3 years ago Rachael Lahren
Ann, this very issue occurs with me in my oven when I bake the cake. However, I once cooked the cake in my mother's oven with the convention feature on and the results were much better. I am not sure if this is what contributed to the difference but it is the only change that I am aware of. Good luck.
over 3 years ago Ann
Thanks Rachael. It's comforting to know I'm not alone. I wish I had a convection oven to try it on. The real mystery, though, is why after all the other attempts were so successful, this one wasn't. The hidden mysteries of baking, I guess. Ugh!!!!
over 3 years ago Ann
I have made this cake successfully many times with perfect results. Yesterday's version, however, went wrong somewhere and I'm not sure where. The cake mounded up in the middle once in the oven and then cracked across the entire surface, only to later sink in this crack area as it cooled. Ben after an hour and ten minutes the cake was still a bit under cooked in the center but I removed it from the oven so the rest of the cake wouldn't over bake. When I cut into the cake, there was about a 1/4" area at the bottom of the cake all around that looked oily, almost as if the oil had settled out. Does anyone know what happened?
over 3 years ago WinterGal
if your measurements and ingredients were spot on, might be your oven. I had similar problems baking fail proof cakes and pies for thanksgiving... turned out my oven was failing. it died completely just before Christmas. if you have an oven thermometer, give it a try. good luck!
over 3 years ago Ann
Hi,
I wondered about the oven temp. My oven isn't on the verge of quitting, I hope, but it isn't the most reliable in terms of temperature. I'm also wondering if I had previously baked the cake on a higher/lower shelf last time, but don't remember doing so.
over 3 years ago WinterGal
Ann I don't think the rack height should matter, as I have moved mine higher and lower in the last to make room for extra items in the oven. just pay close attention to what you're baking I there. my TG turkey was fine as were other times that didn't need to rise with chemistry magic. it was two different cakes I baked that really clued me in. they were under baked in the center and didn't rise as much, yet pulled away from pan edges. the tops were crisp. my chocolate cake was even spotted! the flavors were even different. ugh, always something!
over 3 years ago Caro GF
this happened to me too! exactly the same experience. it was so sad, and not edible. so strange because I am an experienced baker and sounds like you are too.
about 3 years ago Elle Lawrence
What is not specified in this recipe is the importance that you mix the eggs into the olive oil then add the other wet ingredients. Eggs are an emulsifier which will keep the oil from separating from the batter. You have an oily batter because you didn't emulsify you oil properly. Hope that helps!
about 3 years ago Ann
What a useful comment. Thanks so much. Now can you do anything about my cracked sunken top????
almost 3 years ago Rhonda
Very helpful... Thank you
almost 3 years ago Belemi
Thanks a lot for the tip. I plan on baking the cake today for an early Mother's Day celebration.
over 3 years ago Patricia Calvert
The cake is supposed to be moist in the center. It's an oil cake vs. a butter cake. Olive oil cakes bake up to be more moist and dense than butter cakes. If you go back to read the description, it says that "if it held any more moisture, it would be pudding". Meaning very moist. Eat & enjoy!
over 3 years ago I-tzu Chu
I used 2/3 of the ingredients and baked in a 6-inch cake pan but it did not work. Baked it over an hour and half and the inside was still moist. Don't know what went wrong :(
over 3 years ago Iris Brest
The area (and volume) of a 6" pan is only 4/9 that of a 9" pan, so you had half again as much batter as would be proportional.
over 3 years ago The Cook's Tour
Have had this recipe for awhile but just made it yesterday. Fabulous! The batter fit perfectly into a 9" round Calphalon pan. I was secretly hoping for some extra batter to make some muffins but there was none. This is a keeper!
over 3 years ago Mara
Any good recommendations for a mascarpone buttercream or mascarpone frosting recipe to go with this cake?
over 3 years ago WinterGal
this is the recipe I followed and it made plenty. honestly, cream cheese will do just fine. I used a low fat cream cheese the second time and noticed no difference in flavor.
Ingredients:
6 tablespoons unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 cups confectioners sugar, sifted
Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth.
over 3 years ago Mara
Thank you!!
over 3 years ago Rachael Lahren
Mara, try this:
4 T butter, room temperature
4 oz cream cheese, room temperature
4 oz marscapone cheese, room temperature
1/2 C confectioners sugar
1/4 tsp pure vanilla extract
1/4 tsp fresh orange zest
Beat butter and cream cheese until fluffy (4 min). Beat in sugar, vanilla and zest. Fold in marscapone cheese.
This provides enough to generously frost the top of the cake.
over 3 years ago deanna421
Made this last night as a birthday cake for my brother--topped with some mascarpone buttercream. Didn't have any Grand Marnier on hand, but the cake turned out beautifully with just a bit more fresh orange juice. It was a big hit--thanks for the recipe!
over 3 years ago Ticketytwo
I've made this cake many many times. Delicious, fail proof , perfect!
over 3 years ago Mrs. mck
has anyone successfully substituted almond flour and almond milk in this recipe?
over 3 years ago valerie johnston
Can I make this as cupcakes do you think?
over 3 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Yes -- in fact, Maialino sells these as olive oil muffins in the morning!
about 1 year ago soo
how long should we bake them as muffins and what temp, please?
over 3 years ago Mrs. mck
yes, I am bakingin a 9" spring pan. Thank you!!!
over 3 years ago Mrs. mck
Thank yo for the answer. I just went ahead and puttered the sides, cut out a circle for the parchment and poured the batter on top with no problem. I cut the recipe in half...this may sounds stupid but I have to ask...do I cook for 1/2 the time since it is less volume?
over 3 years ago WinterGal
if the pan you are baking in is as wide, then the bake time will be somewhat less. I had extra batter since my springform pan is smaller, so I poured the extra on a ramekin and surprisingly, it baked almost the full time! just make sure you get that nice brown color like the picture. the cake is not burned; that crunchy exterior is fabulous!
over 3 years ago Mrs. mck
a little question...trying this recipe but not familiar with the steps...the recipe says to butter the bottom of the pan then it says to line the bottom of the pan with parchment paper...ok so, follow as written or put parchment, then butter parchment?
over 3 years ago WinterGal
the butter is needed on the pan to hold parchment in place. then butter the parchment. I skipped this step, as I used a spring form pan and it turned out beautifully, but I was very careful loosening with a knife underneath. this is truly a wonderful cake!
over 3 years ago mirabelle
GLUTEN FREE: Just made this cake today for a birthday cake. It turned out well - 2 layers and then frosted it with an orange buttercream. Tweaked the original recipe by: using much less oil - just under a cup (230ml) and making sure it was fruity, high quality oil. 2. used less sugar 1 1/4 (due to the sweetness of the icing.) Substituted G.F flour with extra 1/2 teaspoon of baking powder. Skipped the orange juice, rind and Grand Mariner, Instead boiled one juicy medium orange until soft, then blended half of it in the food processor and pulsed it to a pulp. (including skin). Added the pulp to the mixture - which should equal approx. 1/2 cup. These gave it a more intense flavour and sexy colour - whilst being non alcoholic too etc! Turned out to be a real celebration cake in the end. Good stock recipe!
over 3 years ago JohnL
Sounds great. I have a recipe for orange muffins made entirely in the food processor that calls for a whole orange chopped fine that goes straight into the batter without pre-cooking, and it cooks right along with the muffins. It is a great idea if you like an intense orange flavor. I found the recipe in the now defunct Pleasures of Cooking magazine that used to be published by Cuisinart. Does anyone remember that magazine? I have collected most of the missing issues off Ebay. I was disappointed when they stopped publishing.
over 3 years ago mirabelle
Double thumbs up John!! Shame that I cant help re. the magazines but if i do find any shall be sure to drop you a note on this comment section. viva la orange!! Best regards...
over 3 years ago Barbara Moss
It must be a different two inch pan. I used a 9 inch springform and it was fine but it must be at least three inches tall.
over 3 years ago Caro GF
Yikes! I took "a pan that is at least 2 inches deep" to mean if it's 2 inches deep you're good but this things is going up, up, up! It's at least 2 more inches above the pan lip. looks very cool but I wish now i had divided. I assumed because it was a dense cake that it wouldn't rise too much but I was wrong, eep
over 3 years ago Madfolle
Amazing recipe. I substituted Grand Marnier by Rhum Orange Liqueur (c) Santa Teresa Rhum and they are made for each other. Also great with Cream cheese icing.
over 3 years ago James A. Morris
For a commercial convection oven I would drop the temp 25 degrees f. and possibly reduce the time by 5 minutes depending on the load in the oven. This cake browns easily so watch it closely if using convection!
over 3 years ago Cathy Cugini
Any time/temp recommendations for a commercial convection oven??
over 3 years ago DLP
Can you substitute almond milk for the whole milk in this recipe?
over 3 years ago KtMcB
I made this before and forgot what I substituted Grand Manier. Can I ust double OJ?
over 3 years ago WinterGal
don't see why not! I think I had read that someone else had doubled the oj and the result was just as good!
over 3 years ago Autumn Lilly-Harari
I've used only juice (both lemon and orange) and had great results. Just doubled the amount called for.
almost 4 years ago phyllisc
This is so easy and delicious! Next time I'd cut the sugar. I can see it being a basic fall-back with many possible variations -- limoncello and lemon zest and juice, amaretto, sliced almonds and a little extract. I used a 9" springform, baked for the entire hour, and it was perfect. I weighed the flour rather than measuring. The cake gets golden quickly, but I agree that it needs that hour. I love the easy cleanup - 1 bowl, 1 whisk, measuring spoons.
almost 4 years ago Rachael Lahren
We LOVED this cake. Because of it's density it is well suited for tea and coffee-style parties rather than after dinner dessert. I prefer to use table salt to kosher salt in dessert recipies as kosher has a bite-back salt taste. I served each slice with a dollop of marscapone frosting. Anticipating this, I cut the sugar in the recipe to 1 1/2 cups. The cake was just as delightful. I found 1 hour was not long enough to bake the cake, so I cover it lightly with foil, shiny side down, and continued baking for 15 more minutes (in 5 minute intervals) . Enjoy!
almost 4 years ago Maureen Jones
I am going to make again using Cup 4 Cup flour along with the almond flour and I will use a citrus flavored olive oil, either in whole or part. I did not have Grand Marnier but Triple Sec worked just fine.
almost 4 years ago Christine
I followed the recipe exactly and it is delicious! I love that it is very simple and uses pantry ingredients. I agree with others that the flavor is better the day after baking. Next time I will use 1/2 cup of Grand Marnier and skip the OJ.
almost 4 years ago daisybrain
You had some left the following day? Mine never last that long.
almost 4 years ago Maureen Jones
Thanks for the tip. I will look. I made it with almond flour and added more when I saw how thin the batter was. Another reader said her batter was thin and lumpy even with AP flour. I made it and it is difficult to cut and I would cut the oil back even more. I cut it to 1 cup and if I chill it, I think I can cut and serve.
almost 4 years ago James A. Morris
Cup4Cup is a wonderful gluten free wheatflour substitute created by Thomas Keller and crew. It might be what you need for the gluten free version. Available at William's Sonoma
almost 4 years ago daisybrain
I have been enjoying this recipe and have made several cakes. I've been wondering though, what would happen if I added cocoa powder? Today I made two and added 1/2 cup of cocoa powder, 1 tsp. vanilla and a little extra milk to one of them and the results were scrumptious. I eliminated all of the orange. The other cake was the standard recipe. It's amazing to whip up a cake like this with so little effort and time. 15 min. (Tops) at the counter, 1 hr in the oven and 1/2 hour on the cooling rack It's a dream. Top with a dusting of powdered sugar.
over 3 years ago Autumn Lilly-Harari
I tried this and it was love at first taste! Thank you so much for sharing :)
almost 4 years ago Maureen Jones
Help!! Someone talker earlier about substituting almond flour for AP to make it gluten free. I just subbed cup for cup and the batter is way too loose. Any ideas without using AP flour to thicken
almost 4 years ago Ami
The batter for this cake is very loose, like nothing else I have ever seen. It's normal. You know the ribbon that forms with regular cake for which you whip eggs, etc.? That doesn't happen with this cake. The batter for this cake is loose and lumpy. Without having seen your batter, I can't be certain. But try baking as it is? Good luck!
almost 4 years ago Lee Atendido
Awesome moisture and perfect crumb for my taste. I added an orange cream cheese frosting for a little extra indulgence - it was so perfect with a good hand pour cup of coffee.
almost 4 years ago chichichicken
Great recipe and very delicious! I made a little tweaks to fit to my taste. I put only 1 cup of sugar instead of 1 3/4 cup and it was right sweetness for me; I increased orange juice to 1/2 cup because I didn't have Grand Marnier. I think that's the reason it has a strange sour and bitter taste at the end. It still tastes really really good though! I'd also note that I found it a little too oily so I will probably reduce it to 1 cup.
almost 4 years ago Shari
I was surprised this turned out as well as it did. Delicious!
almost 4 years ago Patricia Calvert
I've made this cake at least 6 times, mostly at tasting events to showcase olive oil that we produce. Everyone has raved about it; how moist it is, great flavor, "this is made with olive oil?" speechless. Greatest olive oil cake recipe I use, and I am constantly looking for new recipes to highlight our oil. Thanks for posting.
almost 4 years ago SM
My hubby loved this cake. So easy to make. Great texture. I used 1 cup of olive oil instead. Also added chopped pistachio nuts and tsp of vanilla to make flavor more intense. Will definitely make it again. Wonder if I can use pineapple juice next time for a different flavor.
almost 4 years ago WinterGal
love this recipe! not too oily or too sweet as recipe is written. it truly needs to bake the full time and turn that lovely brown that is crisp--a wonderful texture. not liking orange, I substituted lemon juice, lemon zest and lemoncello... wow! I also made some mascarpone buttercream icing for a little on the side. great recommendation! thank you for this recipe!
almost 4 years ago JohnL
Cat Cora has a recipe called Olive Oil Cake: Ladi Tourta that's playing to rave reviews on the Food Network site. I've made it twice. You might like it because it leans more to a lemon flavor with several tsps of zest, although it also contains orange liqueur and orange juice, lemon is what stands out when you taste the cake. It also has 4 ounces of finely chopped almonds in the batter. It is a wonderful cake but I think I slightly prefer this olive oil cake on Food52 because I really like the orange flavor. I may try Cora's recipe again and use orange zest instead of lemon, and then it may become my favorite olive oil cake (the almonds are a surprisingly subtle/pleasing ingredient). But the two cakes are otherwise very very similar. Cora's bakes in a 10-inch pan.
almost 4 years ago Laurence Tillett
This is absolutely THE easiest cake ever...and grown men have swooned at my table after the first bite. I make an orange syrup to drizzle over it...1 cup OJ, zest from 1 orange and 5 TBSP sugar....boil gently until reduced to syrupy consistency. This will also freeze well (both cake and syrup...in separate containers of course).
almost 4 years ago TSmith
I made this cake last night with the recipe as written, and it is absolutely delicious. Wonderfully moist; we didn't find it too oily at all. I never dreamed the orange and olive oil would go so well together. Such a simple, yet elegant cake.
almost 4 years ago Ami
I just made this, and it's so delicious. I love how simple and understated this cake is - no exotic ingredients, no challenging techniques, no crazy frosting . . . It's just simply good. I can taste the sponge that is so moist with olive oil.
I reduced the sugar to 1 1/2 cups since I normally think most recipes are too sweet. The cake is just sweet enough - I might reduce to 1 1/4 next time. I didn't have grand manier or cointreau, so I used burbon with extra orange zest. The cake turned out great! This recipe is a keeper!
about 4 years ago Swiss Meringue
I made this cake for Easter, followed all the instructions precisely, and it was a huge hit - completely devoured. Beloved by all, young and old. I will definitely make it again, though I might experiment and cut the oil down to 1 cup and try Meyer lemons next time, or grapefruit! For such an elegant cake, it is extremely quick and easy to make. The cake will be quite golden brown at 45 mins, but it needs the full hour to set properly.
about 4 years ago Magdalen
I found this recipe easily fills two eight-inch round pans. I used lemon curd between the layers and on the top, which I decorated with fresh raspberries.
about 4 years ago Maureen Jones
Has anyone tried this with almond flour yet, cup for cup? I have bought the almond flour but not tried yet.
about 4 years ago Susan Young
Made this cake over the weekend. Used 2 nine inch pans. It was so moist and tasty. Everyone loved it!
about 4 years ago nannydeb
I made this cake today and wish I had read the comments first because I will definitely reduce the amount of olive oil next time I make it. Great flavor, just too oily. Also, I checked on the cake at 45 minutes and tested it since it was starting to get too dark on top and it was done. Of course, not a crumb will go to waste!
about 4 years ago JohnL
It's true that after 45 minutes in the oven, this cake may appear to be getting too dark in the middle but don't let that fool you into thinking its going to burn. If it bakes for the hour, I find that the top browns evenly all over, and the cake will certainly not be overcooked, even if you think it's testing done at 45 minutes. If under baked by 15 minutes, one would get the impression it is too damp or oily. It is a super moist cake, but hey, it's an olive oil cake and it needs to be baked the full hour in order to develop a proper crumb, unless your oven isn't properly calibrated. I've made this cake at least 4 times; the recipe works as written, and its not an overly sweet cake, either. I think it tastes better the 2nd day, and the cake will keep nice and fresh for up to a week covered at room temp
It is easier to get out of the pan if it sits overnight. If you want to fancy up this very plain but delicious cake, you can sprinkle the top with powdered sugar or google mascarpone buttercream for a very simple recipe that goes well with the cake (mascarpone, powdered sugar and butter). I keep the buttercream in the fridge in a covered container and scoop out a little to serve with each slice of cake. It also keeps well (in the fridge) for a week.
about 4 years ago saragrad
I have made this cake twice, once with orange and the other time with lemon zest and juice instead. My husband and I agreed that the orange version is way better! The flavour of the olive oil is more pronounced, the orange is obvious but not at all overwhelming and both flavours complement each other very nicely. Anyway this cake is so good for a "plain" type of everyday cake.
about 4 years ago Gotowanie Girl
I made this cake this weekend and it turned out wonderful. There was a small raw patch in the center of the cake...next time I think I will pull it out a little ealier to make for a larger patch! The perfect breakfast cake for guests in town...
about 4 years ago Deedles
Made 2 versions of this cake yesterday, using two different oils, Quail and Olive lemon oil for the lemon/blueberry cake, and mandarin orange oil for the orange/cranberry version. Both were extremely yummy, and were enjoyed in sample form by many folks. Baked both in an oblong 9x13 rounded edge baker, worked just fine with about 40-45 min. baking time ay 350 degrees. A go-to recipe that can easily be added to. Thanks!
almost 4 years ago blima
thank you for posting I was wondering if a 9x13 would work
about 4 years ago sabrina
Speechless
about 4 years ago Kate the brownalegirl
looks simple and delicious. can't wait to try it!
about 4 years ago Taryn
This cake was amazing! I was short on cooking time, so I made it in two rounds instead of one. I also reduced the olive oil to a cup and used a combo of orange blossom water, OJ, grapefruit juice, and lemon juice for the liquid. It's so tasty!
about 4 years ago Zita Vigier
Made it this evening and it is so good. Added a lemon raspberry glaze my fiancé loves it.
about 4 years ago sophie
I have an olive oil cake recipe very similar to this. I use the best Californian olive oil - it's amazing what quality, grassy, flavor oil (like Corto or California Olive Ranch)can do.
In my recipe, the eggs and sugar are whipped with an electric mixer until they're super frothy and a very pale yellow. I find that this kind of whole-egg meringue adds a lightness to the cake which is much needed after so much oil. My cake also only uses a cup of oil and it's plenty. Lemon zest and juice is a very nice substitute for orange.
about 4 years ago theresa94010
By far the best recipe I have come across in a long time. Made it for family tonight and it was a total success, enjoyed by all, not a crumb left. I used 1C ap flour and 1C whole grain pastry flour and cut the sugar by 50% and it was delicious and moist.
Can't wait to make it again next weekend. Thank you for sharing this fool-proof yet fantastic recipe.
about 4 years ago hobbes1948
just made this with 1 c almond 1 c ap flour, reduced sugar to 1 1/4 cup and used skim milk and was still like the mailino version (which i enjoy often with coffee at the restaurant)
about 4 years ago Cathy
Cathy
This cake sounds delicious! I'm going to bake one today. My mouth is already watering. Thanks for this recipe!
about 4 years ago Sheryl
This recipe is amazing! Very moist and delicious! I made it without the liquor and added some orange juice instead. It had to bake longer in the oven for an extra 15 mins but that's it!
about 4 years ago Marta
What a cake!!! I am from Spain where we have many types of olive oil cakes but this one is unbelievable!! I didn't have whole milk so I used 2% instead but it didn't affect the cake at all. So moist, so delicious, and so easy to make too. Oh my, I am in trouble…!
about 4 years ago Ashley R.
Tastes good but is way too greasy. I reduced the olive oil to one cup as per some others' suggestions, but it didn't get crumbly at all. Anyone else have that problem? Looked great coming out of the oven but the next morning...a little soggy. Still tastes good, though!
about 4 years ago Geni
I used a springform pan with good results. Flavor was light and delicious, but I thought it was too oily and a bit too sweet for my taste. Thanks Margot and Autumn for their suggested changes. I will also add more orange zest and reduce the salt by 1/2 tsp. I look forward to making this using lemon juice/zest instead of orange.
about 4 years ago Margot Alexander
Great, easy cake (and you've probably got everything on hand). Used springform pan which worked perfectly. Made it twice: First time (Friday) substituted more orange juice for the liqueur; Second time (Sunday, as I had almost single-handedly eaten the entire first cake)I used cointreau, and a little less oil (first cake was a tad too oily). First cake had better orange flavor, second cake had a bit better texture and maintained its crunchy exterior better. Definitely better the next day, great for breakfast. Next time - which will be soon - I will try cutting down the sugar a little.
about 4 years ago Autumn Lilly-Harari
I was thinking of cutting back a bit on the oil too. How much did you use? Did it help?
about 4 years ago Margot Alexander
I used 1 cup plus a few drops (had been going to add the 1/3 cup and then decided to cut back). The cake is lighter but still extremely moist without being quite as saturated. Next time I will use just the 1 cup, only orange juice plus extra zest, a bit less sugar.
about 4 years ago Autumn Lilly-Harari
Thanks Margot! I can't wait to test it out tomorrow :) (btw, I cut the sugar by a ¼ c. and I think it's perfectly sweet.)
about 4 years ago Señora Hughes
this was amazing- Topped it with whipped mascarpone and fresh figs... I had 3 girlfriends over for dinner, and the entire cake was gone! Making the muffins now :)
about 4 years ago Autumn Lilly-Harari
Just made this cake last night and am IN LOVE! Having it for breakfast just now :). I did cut the sugar just a tad (-¼ c.) since the orange liquor I'm using is a little on the sweet side, but other than that, I think I've found my new go-to cake. Thank you!
about 4 years ago Anthony Back
Wow, this is simple and fabulous--definitely genius material!
about 4 years ago Grayce
Cake was excellent, very moist. I didn't have whole milk on hand, so I used 50% half-n-half and 50% two-percent milk. We don't use alcohol, so I doubled the OJ. I added a 1/4 cup of chopped pistachios. The bites varied among orange, salt and pistachio, and combinations thereof. Great with strong, black coffee.
about 4 years ago Jo Jackson
Best cake EVER! And I used organic unbleached spelt flour. And dummy me left the milk out!!! Seriously swooning over it...do I need the milk?? What does the milk do?? My kids loved, loved, loved it too - it's almost healthy! Ha, ha, thanks!
about 4 years ago James A. Morris
I sent this recipe to my wife on Feb 12. She had it in the oven when I got home from work. Amazing recipe. Simple but elegant. The rceipe had two differing amounts for flour in the article was 1 cup flour and in the linked recipe was 2. We made the one with 2 cups. didn't have Kosher Salt but did have coarse flaked sea salt. We use Gran Gala as I like it better than Grand Marnier because it has more flavor. The cake was wonderful warm out of the oven. the next day eaten out of hand at room temp, the orange really emerged. We went through it so quickly that my son made another one but used the 1 cup flour recipe. That was when we realized there were two different recipes posted.
about 4 years ago cindy
what could you replace the grand marnier with?
about 4 years ago Cheryl
This cake was magnificent! It was easy and quick to prepare - ingredients were pantry staples with the exception of the Grand Marnier. The taste was devine and SO moist that it reminded me of fresh bakery cake. I seem to have encountered the same minor issue as everyone else; too much batter for the pan! I use my grandmothers baking pans which are about 50 years old but they are the best! I just used a very small loaf pan for the remaining batter and made a personal one for lunch. This will be one of my quick "sweet" fixes, @ angie --- I got the same request!
about 4 years ago angie
I made this cake for Valentines(have an Italian husband) and it was great...easy. I also had two much batter for for my pan, so put the overflow in a small pyrex bowl and it was fine. I swear I could taste the salt crystals in the cake..just an occasional hint. Possible? H has requested I make it again.
about 4 years ago Caroline Lange
This cake is through the roof—I made it twice in one weekend. No Grand Marnier, so I just subbed in fresh-squeezed orange juice. I think I'm going to make this my signature cake.
about 4 years ago WendyKamasaki
Delicious! I added cranberries on the top before baking, and it came out great!
about 4 years ago LLStone
I made this over the weekend, and it may be my very favorite! It was so good and my guests loved it. I think you can taste the booze / citrus more after a couple of days - I'm looking forward to experimenting. This is probably my fave Genius recipe since Genius hummus! Thanks for sharing.
about 4 years ago Jennifer Wright Cook
YUM! but what about a gluten free flour? would that kill it? help?
about 4 years ago karencooks
I baked this cake on Saturday, 2/15/14, and it was easy and delicious!! Used a standard 9" round cake pan (which did not have 2" depth) and had no problem with overflow. It's great plain or served with some berries. Thanks for posting this simple and tasty and recipe.
about 4 years ago Aruelle
Perfect taste! Simple to make! Well balanced to serve with fruit. I had guest who was lactose intolerant so used almond milk. It turned out great!
about 4 years ago fitsxarts
I made this in a 10-inch springform (no overflow issues) and baked for 50 mins. To die for! A new classic.
about 4 years ago AGA Lover
Live in midcoast Maine, using an AGA cooker (no temp controls for those who don't know AGAs) with a 9" x 2" older Kitchenaid heavy cake pan I inherited but had never used. Used half robust EVOO and half light flavor EVOO (both Pompeian brand), added a healthy pinch of fresh ground nutmeg and two healthy pinches of fresh ground black pepper, with the remainder of the recipe the original. It crusted up to perfection and wasn't too dense or oily. Served it with fresh strawberries that were thick-chopped and macerated with a dash of brandy and a teaspoon of sugar (or packet of Splenda); some toasted sliced almonds; and fresh whipped cream with a dash of pure vanilla extract. Exceptional, and exceptionally easy, even for a non-baker like me!! My wooden toothpick came out totally clean and dry when I tested the cake, so that may explain the lack of residual oil as it probably was used up to keep the cake moist as it may have gone beyond the recommended bake time? I will definintely make this again and again for friends and family! (I also suggest that, if you are past 50, it not be consumed after a heavy meal unless you have the digestion attributes of a teenaged boy...). Am looking forward to oven-toasting a slice of this for breakfast!
about 4 years ago kath1
I've made it and it looks wonderful. Some oil has come out but I had to cook it in the bottom of a hotter oven. Also I left out half a cup of sugar and used Seville oranges, so am hoping for something sprightly.
about 4 years ago Stellamom
I tried this yesterday at the Italian restaurant where I work and it was a hit - lovely and tasty cake! I used a 10 inch deep pan and it worked out well. Seemed maybe a bit of the oil settled to the bottom so wondering if anyone else had that happen? A wonderful cake nonetheless; can't wait to pair it with various fruits! Thanks :)
about 4 years ago Jack
Hi, is there any chance your recipes could include metric measurements? saves having to to the calculations. Some great recipes on this site.
about 4 years ago Sally Debono
Does everyone who has successfully baked this have super-deep 9" cake pans? I (stupidly) didn't check out the basic volumes involved, so I had a big mess on my hands when the batter did not fit in my pan. Currently, after a lot of bother, my cake is in the oven in a large bundt pan! We'll see how it bakes. I am a 75 y.o. with nearly 60 years of baking experience; made no mistakes in my measurements.
about 4 years ago Barbara Moss
I made the same mistake and had to take some of it out and put it another pan. Those of us who are of an age have old fashioned cake pans which a 1 1/2 inch deep. I guess these recipe developers have never seen one. However, i have them in both 8 and 9 inch size. Probably10 inch as well.
about 4 years ago Sally Debono
Thanks for understanding. It would be helpful if the recipe could be modified with the warning that the 9" pan should be at least 2" deep. In the bundt pan, it gets done faster, of course, but it is a bit fragile when trying to remove from the pan. I will serve slices trimmed with fresh strawberries and lemon Greek yogurt. I will definitely NOT be "presenting" the cake.
about 4 years ago trvlnsandy
I made about 8 cupcakes as well. Could tell it was going to be too much for my pan -- but, I do have deeper ones which likely would have accomodated. Probably could have made two layers of the pans I used
about 4 years ago Sally Debono
Hindsight is wonderful, I am sure I could have gotten 2 layers. Maybe some day for birthday.
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Hi all, thanks for your feedback and your patience -- I've updated the recipe to clarify that the cake pan should be at least 2 inches deep or the batter should be divvied up between 2 pans.
about 4 years ago AGA Lover
My 9" x 2" was perfect. I am thinking about maybe using this as a layer cake at some point...do you think using two 8" x 1" pans would do a good job for that?
about 4 years ago Kate
New to baking and live at ~5500 ft. Has anyone tried this successfully with high-altitude modifications? If so, what did you do?
about 4 years ago jkcoop
Yum! Made this with olive which had been pressed with blood oranges, so delicious. This is so simple and so good, will be a staple for sure.
about 4 years ago Reeshiez
If I make this with regular (not myer lemons) would I have to add extra sugar? Also I don't have grand marnier in the house. What would a good substitute be?
about 4 years ago daisybrain
I made this last night and I WILL make it again. So simple, so delicious. I can't wait to bring a wedge to my dad. Thanks for another family favorite.
about 4 years ago KitchVega
Baking in the oven right now! I added some more juice and zest. The batter tastes amazing! Can't wait to see how it turns out!
about 4 years ago Jennifer Higgs
SOO good!! I used about 1 and 1/4 cup blood orange-infused olive oil and the rest was extra virgin olive oil; the rest I followed the recipe. I filled the cake pan and had enough batter for 5 regular muffin tins. I thought I left the muffins in for too long, but about 30-33 minutes in my oven was right. Delicious, most, great crumb!
about 4 years ago JohnL
I re-made this cake with the correct amount of sugar (1 3/4 cups not 1 1/3 cups) and had a different result. My problem with the first version was solved: this time it turned out sweet enough to suit my taste. The additional sugar also changed the texture of the cake; it is still succulent and moist, but now with a discernible crumb (sodden texture issue solved). Though this is a plain cake, I find it irresistible. It is SO good and SOOO easy to make, it belongs in any cake hall of fame file. I used and liked the "Extra Virgin California Estate Olive Oil" from Trader Joe's. I repeat: anything this good that is this easy to make, belongs in the "genius" category. Fab recipe/must try.
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
John, I'm so impressed you made it again, and I'm really sorry that this was posted with the incorrect amount at first -- I'm not sure how that got in there. I'm glad you like the cake as written!
about 4 years ago JohnL
perfection!
about 4 years ago Lost_in_NYC
Hi Folks: Could one use egg replacers and omit the Grand Marnier (use orange essence instead?) if I'm baking this for the "no eggs-no alcohol" crowd?
about 4 years ago ChristyBean
I just took it out of the pan to cool completely and scraped all the crispy bits off the side of my springform, and boy is it tasty! I'm hesitant to add anything as a topping, as it's already got some (lots of) fat from the olive oil, and it seems pretty sweet. In this case, buttercreams and glazes might be over the top. It's destined for a Franco-Korean party, so I don't want to overdo it. From what I gathered with the crispy bits, though, it might not need anything else. I'll report back after the party!
about 4 years ago faye
So what do you think about the question of using coconut oil instead of Olive Oil??
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
I really love the olive oil here -- that's what I'd recommend trying first!
about 4 years ago Shihtzumama
Hi everyone. I'm new to this site! Came across it while searching for a turkey meatball recipe. What a find! I'll definitely be hanging out here. Question: I'm snowed in, too. I'd like to make this cake today, but I don't have extra virgin olive oil. Will traditional do? Also, can someone please recommend extra-olive oils that won't break the bank? Thank you!
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Welcome! Do you like the flavor of the olive oil you have? That's the most important thing. It should work, but you want it to taste good. I've been impressed with the price of California Olive Ranch olive oils, given how high quality they are -- maybe others will have suggestions too.
about 4 years ago Shihtzumama
Thank you Kristen. I do like the olive oil we have at home, so I will try it. I'll look for California Olive Ranch oils - I'm in Charlotte; I hope I can find them locally.
about 4 years ago Shihtzumama
My husband brought home California Olive Ranch extra virgin olive oil from Harris Teeter - it was on sale, too, 16.9 ounces for $7. I'm making that cake tonight!
about 4 years ago Nancy Mck
Ditto California Olive Ranch. Great flavor, great price.
about 4 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Mmmmm. I think I'm going to make this tonight under the pretense of it being a Valentine's Day dessert and under the reality of simply wanting. that. cake.
about 4 years ago jkcoop
I have some olive oil which was pressed with blood oranges, would that be alright to use?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Yes, sounds like it should be lovely.
about 4 years ago Mary Latimer
Cake turned out great. Patiently waiting until it has fully cooled. Thanks for the quick response to my sugar question, 1 3/4 being the correct amount.
about 4 years ago faye
I haven't tried this yet but sounds wonderful. I'm wondering if I could substitute coconut oil instead olive oil. I'm trying to use coconut oil as much as possible. Sorry to add to others that want to change your receipe...I will try it as written. thanks
about 4 years ago Mary Latimer
I just made the cake using 1 3/4 cup sugar which is the amount given on this page. You said the above amount is the correct one, so need clarification as to how much sugar, My cake is in the oven so will let you know later how it turned out.
Mary L
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
1 3/4 cups is correct!
about 4 years ago JohnL
The best thing about this cake is its ease of preparation. It's at its best right after it has cooled down, while it still has crispy edges and bits. After you cover it for storage, the crisp is lost and the whole thing is pretty much sodden, with texture similar to a cake made with pudding mix (remember the 60s?). The orange flavor is there, but I would like more; if I make this again, I will add the peel of a small orange removed with a citrus stripper and the pieces chopped large enough to bite into and get bursts of orange. This is not a very sweet cake, so anyone hoping for that may be disappointed. It is wonderfully moist (it is, after all, saturated with olive oil) and if you eat it out of hand, your fingers will glisten with oil afterwards. I'm wondering if a little icing made from confectioner's sugar and orange and lemon juice would help sharpen and sweeten it more to my liking, perhaps with orange flower water as well. It's a very subtle cake. The mascarpone buttercream mentioned in the intro sounds like it would definitely improve this cake. I'm glad I tried this recipe==I've been meaning to try an olive oil cake, and now I have! With tweaks, it may yet qualify as genius. especially since it is so wonderfully easy to prepare.
about 4 years ago Maureen Jones
That was my question. Another member posted that in her comments below and I was hoping she would answer.
about 4 years ago Lea
I would love to try a gluten free version of the cake, but 4 cups of gluten free flour? Really? Instead of 2 cups of white flour?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
See my response below -- thanks!
about 4 years ago Maureen Jones
The gluten free suggestions is twice as much gluten flour as AP flour in original recipe. Is that accurate. If I use Almond Flour do I use 2 cups to 2 cups AP flour or increase that as well?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Nope -- the brand is just called Cup4Cup (meaning you can substitute "cup for cup" with all-purpose): http://food52.com/provisions...
about 4 years ago Barbara Moss
This seems too much batter for 1 9"cake pan. It was way more batter than one cake pan could use.
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Thank you for letting us know, Barbara. It worked well in the type of 9-inch round pan we have in our office, which is 3 inches deep -- how deep is yours?
about 4 years ago Juergen Hartl
The cake is exquisite.
I had enough batter for a regular 9"x1" round pan and an 8" round pan.
about 4 years ago JohnL
I used a standard 9-inch pan that is 2 inches deep. It is definitely not too much batter. It worked out just fine.
about 4 years ago JohnL
Most layer cake recipes are written for pans that are 2 inches deep. I've never even seen a round 9-inch by 1-inch deep cake pan. Some of the square and rectangular pans for specialized uses are only an inch deep. Some French tart pans with removable bottoms are that shallow. This recipe works perfectly in a 9x2" round pan.
about 4 years ago Barbara Moss
I measured my pan and it is the old fashioned type of cake pan. 1 1/2 inches. I don't have the professional kind and these are probably 20 years old. However, I have been using them for cakes and until now never had a problem.
about 4 years ago bakingfamily
Barbara, I'm unfortunately with you -- good old-fashioned cake pans, and this batter is about to overflow. Figured if Food52 said "9-inch cake pan" that they really meant it, so did not second-guess.
about 4 years ago Eva
I had the same experience. Way too much batter for a standard 9" round cake pan. But the cake was delicious.
about 4 years ago JohnL
I agree it could pose an overflow problem in a pan less than 2 inches deep, because in my 9x2" pan, the batter rose all the way up to the rim, and the center of the cake rose up even higher. But I've made this cake twice now, and the 9 inch round 2 inches deep pan worked perfectly in my kitchen (I have Magic Line pans that I learned about from Maida Heatter many years ago; you can get them at Sur La Table).
about 4 years ago Susan Dahl
I used a 9" springform pan. Perfect
about 4 years ago AGA Lover
Can this be made with cake flour? Any preference in the EVOO...like pale yellow or the fruitier green?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
Haven't tried it with cake flour but it would probably be lovely. Pastry chef Rachel Binder likes a sweet, not bitter olive oil, but we tried it with various kinds and always loved the results. Just make sure it's good quality and you like the taste of it!
about 4 years ago Jen
This recipe sounds devine!
If we were to experiment one day by subbing out the OJ and zest for Meyer lemon juice/zest, how much would you suggest we increase the sugar?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
With Meyer lemons, I don't think you'd need to -- they're plenty sweet.
about 4 years ago Stacey Snacks
I have made many olive oil cakes in my day, and I love Maialino's the best. Years ago when they first opened, the chef scratched the recipe on a napkin for me, but the ingredients were not the same, because it was made for the restaurant (so the amounts were huge!). I am happy to have it scaled down to human size! I love it! Thank you!
Stacey Snacks
about 4 years ago Maureen Jones
About the flour sugar question. You say all is fixed. Does that mean the recipe has been corrected. Which version should I use?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
The recipe as it appears above is correct -- sorry for any confusion.
about 4 years ago Delphina
Sorry reposting... Had some smart text typos on the earlier post.
Question : on the original post page the recipe states :
1 cup flour
1 3/4 sugar...
On this full recipe page it says :
2 cups flour
1 1/3 cup sugar
Everything else is the same.. Which is the correct qty? I'm confused.
Thanks!
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
All should be fixed now -- thank you!
about 4 years ago Delphina
Question : on the original post page the recipe cakes for
1 cup flour
1 3/4 sugar...
On this full recipe page or says :
2 cups flour
1 1/3 cup sugar
Everything else is the same.. Which is the correct qty? I'm confused.
Thanks!
about 4 years ago PreyeUboh
Can I substitute GM with orange juice? Or something else?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
You should be able to substitute an equal amount of another liquid here -- I'd recommend orange juice or a combination of milk and orange juice.
about 4 years ago Linda
When making this recipe as muffins, how is the baking time affected?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
We haven't tested that variation, but I can check with Maialino's pastry chef, Rachel Binder! The baking time is much shorter, I'm sure.
about 4 years ago drmiggy
I just made these as cupcakes, but with cup-4-cup gluten free flour. It took 30 minutes at 350 and they came out perfect. The recipe as written makes about 2 dozen cupcakes
about 4 years ago sdschorr
Could this be made with almond flour instead of regular flour?
about 4 years ago Kristen Miglore
Kristen is the Creative Director of Food52
I haven't tried myself, but it's worth a shot.
about 4 years ago drmiggy
@sdschorr If you are looking to make a gluten free version, I made these with cup-4-cup gluten free flour and they came out perfect.
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